WO2003063603A1 - Preparations enrobees de sucre dur, solutions contenant du sucre et procede d'obtention d'une preparation enrobee de sucre dur - Google Patents

Preparations enrobees de sucre dur, solutions contenant du sucre et procede d'obtention d'une preparation enrobee de sucre dur Download PDF

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Publication number
WO2003063603A1
WO2003063603A1 PCT/JP2003/001025 JP0301025W WO03063603A1 WO 2003063603 A1 WO2003063603 A1 WO 2003063603A1 JP 0301025 W JP0301025 W JP 0301025W WO 03063603 A1 WO03063603 A1 WO 03063603A1
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WO
WIPO (PCT)
Prior art keywords
sugar
starch
coating
weight
sugar coating
Prior art date
Application number
PCT/JP2003/001025
Other languages
English (en)
Japanese (ja)
Inventor
Megumi Satomi
Shinya Oda
Shiho Sogawa
Tsuyoshi Ito
Original Assignee
Towa Chemical Industry Co., Ltd.
Nihon Shokuhin Kako Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Towa Chemical Industry Co., Ltd., Nihon Shokuhin Kako Co., Ltd. filed Critical Towa Chemical Industry Co., Ltd.
Priority to KR1020037012596A priority Critical patent/KR101047248B1/ko
Priority to EP03734909.9A priority patent/EP1504673B1/fr
Priority to DK03734909.9T priority patent/DK1504673T3/en
Priority to US10/475,986 priority patent/US6994889B2/en
Priority to ES03734909.9T priority patent/ES2560901T3/es
Publication of WO2003063603A1 publication Critical patent/WO2003063603A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0089—Coating with atomised liquid, droplet bed, liquid spray
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/28—Dragees; Coated pills or tablets, e.g. with film or compression coating
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A61K9/28—Dragees; Coated pills or tablets, e.g. with film or compression coating
    • A61K9/2806—Coating materials
    • A61K9/282—Organic compounds, e.g. fats
    • A61K9/2826—Sugars or sugar alcohols, e.g. sucrose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Hard sugar-coated preparation sugar-coated liquid and method for producing hard sugar-coated preparation
  • the present invention relates to a hard sugar-coated preparation, a sugar coating liquid as a raw material for forming a hard sugar-coated layer, and a method for producing a hard sugar-coated preparation.
  • Hard sugar-coated preparations having a hard sugar-coated layer made of sugar-sugar alcohol as raw materials have low binding properties of each sugar-sugar alcohol crystal forming the sugar-coated layer, the obtained sugar-coated layer is inflexible, and the sugar-coated layer has no sugar-coated layer. Due to its softness, etc., in addition to the drawback that the sugar coating layer surface is easily cracked and the sugar coating layer is easily cracked due to weakness, etc., the adhesion of the sugar coating liquid to the sugar coating center is also weak in the manufacturing process, so that sugar coating is applied. However, there is a drawback in that the loss rate of the sugar coating liquid tends to be high because the adhesion rate of the sugar coating liquid is high.
  • Patent Document 1 Japanese Patent Publication No. 7-5) No. 58998.
  • components other than xylitol include film forming agents, binders, and fillers.
  • the viscosity of the bran coating liquid is high and the elongation of the sugar coating liquid sprayed on the surface of the sugar coating center deteriorates, causing the surface of the bran coating layer to become rough, resulting in a beautiful and finished product. It has drawbacks such as none.
  • the problem to be solved by the present invention is that, for a hard sugar coating preparation having a hard sugar coating layer using a specific sugar or sugar alcohol as a raw material, the sugar coating layer is difficult to crack, and the loss rate of the sugar coating liquid during formation of the sugar coating layer is low. The point is to provide something low.
  • the sugar coating liquid is difficult to be broken and a sugar coating liquid at the time of forming the sugar coating layer. And found that the smoothness of the sugar coating layer and the crunchy crispness of the sugar coating layer that can be felt when pulverized were equal to or better than conventional products.
  • the present invention has been completed.
  • any one sugar / sugar alcohol selected from the group consisting of maltitol, xylitol, erythritol, mannitol, ratachitol, palatinit (registered trademark), trehalose, and sucrose, and oxidized starch and Z or A hard sugar-coated preparation having a hard sugar-coated layer containing: acid-treated starch.
  • the solid component in the sugar coating layer is composed of sugar / sugar alcohol 35.0 to 99.9% by weight in terms of solids, oxidized starch and Z or acid-treated starch 0.01 to 65%.
  • the hard sugar-coated preparation according to the first item which is 0.000% by weight.
  • the hard sugar-coated preparation according to the first or second further comprising a sugar-coating reinforcing agent and / or a suspending base in addition to the sugar and the sugar alcohol and the oxidized starch and / or the acid-treated starch.
  • a sugar-coating reinforcing agent and / or a suspending base in addition to the sugar and the sugar alcohol and the oxidized starch and / or the acid-treated starch.
  • trehalose trehalose
  • sucrose wherein the content of any one of bran and sugar alcohols is 80.0 to 99.9% by weight
  • oxidized starch and / or acid-treated starch Is a sugar coating liquid having a content of 0.01 to 20.0% by weight.
  • the sugar-coating solution according to the fifth feature which comprises a sugar-coating reinforcing agent and / or a suspension base.
  • the sugar-coating solution according to the fifth or sixth aspect wherein the sugar sugar alcohol is maltitol.
  • the coating step of applying the coating liquid according to any one of the fifth to the seventh to the coating center and the drying step of drying the coated coating center are alternately repeated.
  • a method for producing a hard sugar-coated preparation is alternately repeated.
  • the sugar-coating center indicates what is simply called a center, a central tablet, a core, an uncoated tablet, a core, and the like.
  • the sugar coating liquid according to any one of the fifth to seventh aspects is further mixed with a powdery substance comprising one or more solid components contained in the sugar coating liquid, 10.
  • a powdery substance comprising one or more solid components contained in the sugar coating liquid, 10.
  • the hard sugar coating preparation of the present invention refers to a sugar coating center coated with a hard sugar coating layer containing a specific sugar-sugar alcohol and oxidized starch and Z or acid-treated starch.
  • the hard sugar-coated preparation obtained by such a combination has characteristics such as excellent smoothness of the surface of the sugar-coated preparation, hardly causing cracking of the sugar-coated layer, and obtaining a crispy texture when it is filled.
  • the hard sugar-coated preparation according to the present invention comprises a specific sugar-sugar alcohol and oxidized starch in the sugar-coated layer. And / or acid-treated starch may be contained.
  • the solid content of the sugar coating layer is 35.0 to 99.9% by weight of bran 'bran alcohol in terms of solids, and 0.11 to 6.5% of oxidized starch and / or acid-treated starch. 0 0 weight 0 /.
  • the sugar content is preferably 50.0 to 99.9% by weight, and the oxidized starch and / or the acid-treated starch is preferably 0.10 to 50.0%. % By weight, more preferably from 70.0 to 99.0% by weight of sugar alcohol, from 1.0 to 30.0% by weight of oxidized starch and Z or acid-treated starch, particularly preferably.
  • the sugar is 90.0 to 98.0% by weight of sugar alcohol, and the oxidized starch and Z or acid-treated starch is 2.0 to 1.0% by weight.
  • the hard bran coating preparation according to the present invention hardly causes cracking of the sugar coating layer.
  • a hard sugar coating preparation was allowed to freely fall repeatedly from a height of 30 cm on a smooth marble, and a sugar coating layer on the surface was formed.
  • the difficulty of cracking the sugar coating layer was evaluated by the number of times before cracking, the hard sugar-coated preparation made with any sugar or sugar alcohol cracked more than the conventional sugar-coated preparation containing no oxidized starch and / or acid-treated starch.
  • the characteristic is that it is difficult to generate.
  • the hard sugar-coated preparation according to the present invention is superior in the smoothness of the surface of the sugar-coated layer and more excellent in appearance than the sugar-coated preparation using a conventional sugar-coating reinforcing agent or the sugar-coated preparation produced only with sugar-sugar alcohol. It is possible.
  • the quality of sugars and sugar alcohols that can be used in the present invention can be used without particular limitation on the origin, production method, and shape as long as they are commercially available for food or pharmaceutical use.
  • sugar and sugar alcohol used in the hard sugar-coated preparation according to the present invention examples include maltitole, xylitole tonole, erythritole tonole, manetinole, lactitonele, trenperose, paracitrate (registered trademark), Saccharose selected from the group consisting of sucrose and sugar alcohol.
  • maltitol, xylitol, erythritol, and palatinit registered trademark
  • Each sugar alcohol of lactitol is preferred, and maltitol is more preferred in view of smoothness, strength, crunchiness and the like of the sugar coating layer.
  • Crystalline maltitol Particularly preferred are rititol and maltitol-containing crystals, most preferably crystalline maltitol.
  • Palatinit means 1-D-darcoviranosyl 1, 6-sorby tonore (a-D-glucopyranosy! L-1,6-sorbitol, hereafter sometimes abbreviated as GPS) and ⁇ -D_gno It is a mixture with Recopyranosinole 1, 6-mannitol (a-D-glucopyranosyl-1, 6-mannitol, hereafter sometimes abbreviated as GPM).
  • GPM Recopyranosinole 1, 6-mannitol
  • Commercial products such as Shin Mitsui Sugar Co., Ltd. (registered trademark) can be suitably used.
  • the sugar / sugar alcohol used in the present invention can be used in any form of a crystal product, a nectar-containing crystal product, and a liquid product.
  • the time required for forming the sugar coating layer, the smoothness of the sugar coating layer, and the difficulty of breaking the sugar coating layer are difficult.
  • sugars other than Palatinit are not less than 90.0% by weight, preferably not less than 95.0% by weight, and still more preferably not less than 98.0% by weight in terms of solid content.
  • High-purity products of not less than% by weight can be advantageously used.
  • the oxidized starch used in the present invention refers to a starch derivative produced by adding an oxidizing agent such as sodium hypochlorite and periodic acid to a starch suspension, followed by purification and drying.
  • the acid-treated starch refers to a starch derivative produced by adding an acid such as hydrochloric acid or sulfuric acid to a starch suspension, stirring for a certain period of time, and then purifying and drying.
  • these oxidized starch and acid-treated starch those that are commercially available for food or pharmaceutical use and those prepared by a known method can be used.
  • the oxidized starch and Z or acid-treated starch used in the present invention are not particularly limited in the type of starch used as the raw material, and may be corn starch (corn starch), xycorn starch, high amylose corn starch, wheat starch, rice starch, sago starch.
  • Underground starches such as ground starch, potato starch, sweet potato starch, tapio starch, etc. can be used, but among them, since they have little aging property and workability during sugar coating production becomes easy, It is preferable to use waxy corn starch, potato starch and tapio starch.
  • the oxidized starch and Z- or acid-treated starch used in the present invention may be further subjected to an esterification treatment such as acetylation, phosphorylation, succinic oxidation or the like, or an etherification treatment such as hydroxypropylation or hydroxyethylation. Performed esterification can also be used. Of these, esterification is preferable in terms of ease of preparation and cost, and more preferable is esterification. It is chilling.
  • the oxidized starch and amino- or starch-treated starch used in the present invention were prepared by adding water to a suspension, and heating at 95 ° C for 10 minutes to completely remove the oxidized starch and Z or the acid-treated starch. After dissolving, the mixture was cooled to 50 ° C., and the viscosity of the aqueous solution prepared so that the solid content was 25.0% by weight was measured with a B-type viscometer. Those having cP, preferably 50 to 500 cP are preferred because they can be easily handled as a sugar coating liquid.
  • the hard sugar-coated preparation according to the present invention is intended to improve the hardness of the sugar-coated layer, the whiteness of the sugar-coated layer, the crunchiness of the sugar-coated layer, the impact durability of the sugar-coated layer, the effect of preventing moisture absorption of the sugar-coated center, and the like. And a suspending base and / or a sugar-coating reinforcing agent.
  • Suspension bases that can be used in the hard sugar-coated preparation according to the present invention include talc, kaolin, calcium carbonate, calcium sulfate, calcium hydrogen phosphate, titanium dioxide, silicon dioxide, magnesium aluminate, calcium silicate, and silicate.
  • suspending bases By adding these suspending bases, it is possible to mainly increase the whiteness of the sugar-coated layer and to enhance the effect of preventing moisture absorption in a sugar-coated center when a hard sugar-coated preparation is made.
  • sugar-coating reinforcing agent examples include various water-soluble polymer substances used in forming a sugar-coating layer, such as gum arabic, punorellan, gelatin, dextrin, and the like.
  • Preferred is a mixture of one or more selected from the group consisting of hydroxymethinoresenorelose, canolepoxymethylcellulose, polyvinylpyrrolid, polybutylalcohol, hydroxypropylmethylcellulose, and dextrin is preferred.
  • dextrins those commercially available as branched dextrins and hydrides thereof can also be suitably used.
  • the sugar coating liquid referred to in the present invention refers to a solution containing a component for forming a sugar coating layer by coating the surface of a sugar coating center to be coated.
  • the water-soluble solid component dissolved in the sugar coating liquid contains 80.0 to 99.9% by weight of sugar / sugar alcohol in terms of solid content.
  • the oxidized starch and / or the acid-treated starch contain 0.01 to 20.0% by weight.
  • the content of sugar.sugar alcohol is less than 80.0% by weight, it takes a long time to form the sugar coating layer, and the sugar coating layer is likely to have irregularities. Further, if the content of the oxidized starch and / or the acid-treated starch is less than 0.01% by weight, the effect according to the present invention cannot be sufficiently obtained.
  • oxidized starch and / or acid-treated starch is added to water or hot water, and if necessary, heating is carried out to complete the oxidized starch and Z or acid-treated starch.
  • the sugar coating solution can be prepared by adding and dissolving a sugar alcohol after dissolving in water, and finally diluting or concentrating to a predetermined concentration.
  • oxidized starch and Z or acid-treated starch are added to water or warm water, and if necessary, an aqueous solution in which the oxidized starch and / or acid-treated starch is completely dissolved by heating, and sugar / sugar alcohol are added.
  • a sugar coating solution can also be prepared by mixing a dissolved aqueous solution and diluting or concentrating the obtained aqueous solution to a predetermined concentration.
  • a suspending base and / or a sugar coating reinforcing agent may be added in addition to the water-soluble component consisting of sugar sugar alcohol, oxidized starch and Z or acid-treated starch.
  • Suspension bases referred to in the following are talc, kaolin, calcium carbonate, calcium sulfate, calcium hydrogen phosphate, titanium dioxide, silicon dioxide, magnesium aluminate silicate, calcium silicate, magnesium silicate, and silicate.
  • the whiteness of the sugar-coated layer is mainly increased, and the effect of preventing moisture absorption at the sugar-coated center when a hard sugar-coated formulation is formed. Can be increased.
  • various water-soluble polymer substances may be added as a sugar coating reinforcing agent in addition to the water-soluble component consisting of sugar-sugar alcohol and oxidized starch and / or acid-treated starch.
  • sugar-coating reinforcing agent referred to in the present invention examples include various water-soluble high-molecular substances used in forming a sugar-coating layer, such as gum arabic, pullulan, gelatin, dextrin, hydroxymethylcellulose, carboxymethinoresenorelose. , Polyvinyl alcohol, polyvinyl alcohol, hydroxypropyl methylcellulose, or a mixture of two or more selected from the group consisting of dextrins, and dextrins are used as branched dextrins in addition to ordinary dextrins. Commercially available products and hydrides thereof can also be suitably used.
  • the sugar coating solution according to the present invention is obtained by mixing any one or more of sugar, bran alcohol, oxidized starch, acid-treated starch, a suspension base, and sugar coating reinforcing agent dissolved in the sugar coating solution.
  • the mixed powder may be further added to the sugar coating liquid, and the sugar coating liquid may be used in a suspended state.
  • the sugar coating liquid according to the present invention has excellent adhesion to a sugar coating center, and reduces the amount of sugar coating liquid that is lost in the manufacturing process when the sugar coating liquid adheres to the coating pan in the production of a hard sugar coating preparation. It is possible to
  • the sugar coating center is filled in a rotating device that rotates continuously or intermittently, such as a coating pan, and the sugar coating center that rotates in the device is coated with the sugar coating described above.
  • This can be suitably performed by alternately repeating the process until the formation of the sugar coating layer.
  • other known methods used for forming a sugar coating layer can also be adopted, and by performing these methods, the periphery of the sugar coating center is hardened.
  • Hard sugar-coated preparation covered with the coated sugar layer can be suitably performed by alternately repeating the process until the formation of the sugar coating layer.
  • a powdering step of directly sprinkling a powdery substance onto the sugar coating center at an optional stage for forming a hard sugar-coated layer is appropriately introduced. May be implemented.
  • the powdery material used in the powdering process is usually a component contained in the sugar coating liquid.
  • it is maltitol, xylitol, erythritol, mannitol, ratatitol, palatinit (registered trademark), trehalose, sucrose, oxidized starch, acid-treated starch, a suspension base, and a sugar-coating reinforcing agent.
  • One or a mixture of two or more selected sugars and sugar alcohols is preferably a crystal product or a nectar-containing crystal product.
  • the powdery substance to be sprayed on the sugar coating center can be evenly sprayed on the sugar coating center, and the drying of the sugar coating liquid sprayed on the bran coating center can be accelerated to form the sugar coating layer.
  • the powdering step is preferably carried out immediately after the coating of the coating solution has been completed or after the coating solution has spread evenly over the entire coating center, because the required time can be shortened.
  • the number of times the powdering is performed there is no particular limitation on the number of times the powdering is performed.
  • a hard-coating layer having a desired thickness is formed in the order of the liquid coating step, the powdering step, and the drying step.
  • the powdering step may be performed a plurality of times, or the powdering step may be performed intermittently at an arbitrary stage until a hard sugar-coated layer having a desired thickness is formed.
  • powdery substances such as excess sugar, sugar alcohol, oxidized starch, acid-treated starch, suspension base, sugar-coated sugar and the like are added to a commonly used sugar coating liquid.
  • the method of alternately repeating the coating and drying of the sugar coating center using the added sugar coating liquid in a suspended state, or a method of introducing a powder coating process at an arbitrary stage is adopted. This makes it possible to suitably produce the hard sugar-coated preparation of the present invention.
  • the sugar-coating liquid is sprayed on the sugar-coating center, dry air is continuously or intermittently blown to speed up drying of the sugar-coated liquid attached to the sugar-coating center.
  • dry air is continuously or intermittently blown to speed up drying of the sugar-coated liquid attached to the sugar-coating center.
  • a sugar-coating solution is sprayed onto a sugar-coating center, and then maltitol, xylitol, erythritol, mannitol, ratatitol, palatinit (registered trademark), trehalose contained in the sugar-coating solution. , Sucrose, etc. Any one or two selected from the group consisting of powders of crystals of sugar and sugar alcohol components or nectar-containing crystals, oxidized starch, acid-treated starch, sugar coating enhancer, and suspension base.
  • the powder used in the powdering step and for suspending the sugar-coated liquid is a sugar contained in the sugar-coated liquid, sugar alcohol, oxidized starch, and acid. It is preferable to use the same components as the treated starch, sugar-coating enhancer, and suspension base, and the sugar-sugar alcohol is preferably a crystalline product or a nectar-containing crystalline product.
  • the powder coating of the sugar-coating center sprayed with the sugar-coating liquid is performed continuously or in order to prevent the powdered materials from agglomerating or littering, and to easily spray the sugar-coating center uniformly. It is preferable to perform this operation while rotating and moving intermittently.
  • the material of the sugar coating center is not particularly limited, and for example, tablets, gums, candies, gummy candies, soft capsules, and the like can be used.
  • the shape of the sugar coating center there is no particular limitation on the shape of the sugar coating center, and any shape such as a spherical shape, a pillow shape, a bale shape, a triangular shape, a square shape, a square shape, etc. can be used.
  • various acidulants such as citric acid and malic acid, vitamins such as vitamin B2 and vitamin C, various amino acids such as glycine and alanine, aspartame , Stevioside, saccharin, rebacyside A, high sweetness sweeteners such as trichlorosucrose, various crude drugs such as mint, harp, menthol, fruit flavors such as apple, strawberry, melon, orange, coffee flavor, cocoa various preferences flavors such as flavor, be mixed additives colorants such as synthetic or natural, also c can implement the present invention without problems, these additives, eventually the hard coating formulation It is sufficient that these components are dissolved in the sugar coating solution in advance, or these additives are added during the sugar coating layer forming operation. And a method of directly spraying, there is no particular limitation to the method of addition.
  • Fig. 1 shows the surface of the sugar coating layer of invention product 1 magnified 1000 times with an electron microscope. It is a photograph taken.
  • FIG. 2 is a photograph of the surface of the sugar coating layer of Comparative Product 1 taken at a magnification of 1000 times with an electron microscope.
  • the sugar coating layer is hardly cracked, and the loss rate of the sugar coating liquid during formation of the sugar coating layer is reduced. Can be provided.
  • the sugar coating time can be shortened, and the smoothness of the sugar coating layer and the crunching property of the sugar coating layer can be provided which are equal to or more than conventional products.
  • the sugar coating composition in each example is shown in Tables 1 and 2 after the description of the comparative test.
  • the sugar coating composition in each comparative example is shown in Table 3 after the description of the comparative test.
  • the raw material tapio power starch is converted from corn starch (corn starch, Nippon Shokuhin Kako Co., Ltd. 1025
  • Oxidized corn starch was prepared in the same manner as in Preparation Example 1 except that the procedure was changed to 12 Company.
  • An oxidized potato starch was prepared in the same manner as in Preparation Example 1, except that tapioric starch as a raw material was replaced with potato starch (first-class reagent, manufactured by Kanto Chemical Co., Ltd.).
  • An oxidized corn starch was prepared in the same manner as in Preparation Example 1 except that tapioric starch as a raw material was replaced by dexame starch (Doxy starch, manufactured by Nippon Shokuhin Kako Co., Ltd.).
  • tablets prepared by the following method were used as a sugar coating center coated on the sugar coating layer.
  • the tablet raw material and the mixing ratio are as follows: maltitol (manufactured by Towa Kasei Kogyo Co., Ltd., trade name: powdered maltitol G-3), 70 parts by weight, vitamin. 30 parts by weight (manufactured by Towa Kasei Kogyo Co., Ltd.) and 2 parts by weight of sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd .; trade name: DKS F-20W). It was mixed and used as tablet material.
  • the tablet raw material prepared at the above-mentioned compounding ratio was set to the upper punch scale position l mm and the lower punch scale position 5 mm, and a rotary tableting machine equipped with a 10 mm X 8.5 R punch (manufactured by Kikusui Seisakusho, device name: 8
  • the tablet was directly compressed with a F-3 type tablet to obtain a tablet with a diameter of 1 Omm, a thickness of 4.7 mm, and an average weight of 32 OmgZ.
  • Maltitol (trade name: Resis (registered trademark), manufactured by Towa Kasei Kogyo Co., Ltd.) and acetylated tapioric starch prepared in Preparation Example 3 were used as raw materials for the sugar coating liquid.
  • acetylated tapioric starch was added to water and then heated to a boiling state, and the boiling state was maintained until the acetylated tapioric starch in the water was completely dissolved.
  • maltitol was added to completely dissolve the maltitol, 65.00% by weight, maltitol 65.00% by weight, acetylated oxidized tapioric starch 3.00% by weight, and water 32.00.
  • a sugar coating solution of weight% was prepared.
  • a hard sugar-coated preparation (Invention 1) with an average weight of 54 Omg / tablet was obtained.
  • the solid component in the sugar coating layer of Invention 1 was maltitol 95.59% by weight, oxidized acetylated tapioric starch 4. It was 41% by weight.
  • Example 2 In the same manner as in Example 1 except that oxidized tapioric starch was used, a sugar coating solution containing maltitol 65.00% by weight, oxidized tapioric starch 3,000% by weight, and water 32.00% by weight was used. Prepared.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating preparation (Invention product 2) having an average weight of 540 mgZ tablets.
  • the solid components in the sugar coating layer of Invention 2 were 95.9% by weight of maltitol and 4.41% by weight of oxidized tapioca starch.
  • Example 1 The procedure of Example 1 was repeated, except that oxidized corn starch prepared in Preparation Example 2 was used in place of the acetylated tapioric starch in Example 1, except that maltitol 65.00% by weight and corn oxide starch were used. 3.00 weight. /. A sugar coating solution of 32.00% by weight of water was prepared.
  • Example 3 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating preparation (invention product 3) having an average weight of 540 mgZ tablets.
  • the solid components in the sugar coating layer of Invention 3 were maltitol 95.59% by weight and oxidized corn starch 4.41% by weight. /. Met.
  • Example 4 In addition to the maltitol (trade name: RESIS, manufactured by Towa Kasei Kogyo Co., Ltd.) and the acetylated tapioric starch prepared in Preparation Example 3, calcium carbonate (Kanto Chemical Co., Ltd.) Co., Ltd., reagent 1 grade) and talc (Kanto Chemical Co., Ltd., reagent grade 1) were used in the same manner as in Example 1 except that maltitol 5 1.00% by weight, acetylated tapioric acid was used. A sugar-coated sugar solution of 3,000% by weight of starch, 7000% by weight of calcium carbonate, 7000% by weight of talc, and 32.00% by weight of water was prepared. Using the thus prepared suspension sugar coating solution, the same sugar coating operation as in Example 1 was carried out to obtain a hard sugar coating preparation (invention product 4) having an average weight of 54 Omg / tablet.
  • a hard sugar coating preparation (invention product 4) having an average weight of
  • Solid component of the coating layer in Inventive product 4 maltitol 7 5.00 wt%, oxide ⁇ Se chill of Tapio force starch 4.4 1 wt 0/0, calcium carbonate 1 0.2 9 wt 0/0, talc 1025
  • Example 1 The procedure of Example 1 was repeated, except that the oxidized acetylated tapioric starch used in Example 1 was replaced with the oxidized potato starch prepared in Preparation Example 5, except that maltitol 65.00% by weight, oxidized potato was used.
  • a sugar coating solution containing 3,000% by weight of starch and 32.00% by weight of water was prepared.
  • Example 5 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating preparation (Invention product 5) having an average weight of 540 mgZ tablets.
  • the solid component in the sugar coating layer of the invention product 5 was maltitol 95.59% by weight and oxidized potato starch 4.41% by weight. /. Met.
  • Example 1 The procedure of Example 1 was repeated, except that the oxidized dextran corn starch prepared in Preparation Example 6 was used instead of the acetylated tapioric starch used in Example 1, and the weight of maltitol was 65,000. /. Oxidized corn starch 3.0% by weight, water 3
  • a sugar coating solution of 2.0% by weight was prepared.
  • Example 6 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating preparation (invention product 6) having an average weight of 540 mgZ tablets.
  • the solid components in the sugar coating layer of Invention 6 were maltitol 95.59% by weight and oxidized zinc corn starch 4.41% by weight.
  • Example 2 A method similar to that of Example 1 except that the oxidized tapioric starch used in Example 1 was replaced by the oxidized tapioric starch prepared in Preparation Example 1 and the oxidized potato starch prepared in Preparation Example 5 A sugar coating liquid was prepared with maltitol 65.00% by weight, oxidized tapioric starch 0.90% by weight, oxidized potato starch 2.10% by weight, and water 32.00% by weight. 0301025
  • Example 16 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating preparation (invention product 7) having an average weight of 540 mgZ tablets.
  • the solid component in the sugar coating layer of Invention 7 was 95.59% by weight of maltitol and 1.32% by weight of oxidized tapioca starch. /.
  • the oxidized potato starch was 3.09% by weight.
  • Example 8 Maltitol 'oxidized tapioric starch' (maltitol powdered) Except for using the oxidized tapioric starch prepared in Preparation Example 1 in place of the acetylated tapioric starch used in Example 1 In the same manner as in Example 1, a sugar coating solution was prepared containing 65.00% by weight of maltitol, 3.00% by weight of oxidized tapioric starch, and 32.00% by weight of water.
  • a powder used in the powdering step a powder of crystalline maltitol (trade name: Recis fine powder, manufactured by Towa Kasei Kogyo Co., Ltd.) was used.
  • the sugar coating layer was formed by repeating this process until the average weight of the sugar coating center reached 384 m tablets, from the spraying of the sugar coating liquid at the sugar coating center to the drying of the sugar coating center as one process.
  • Example 2 In the same manner as in Example 1 except that the oxidized tapioric starch used in Preparation Example 1 was used instead of the acetylated tapioric starch used in Example 1, maltitol 65.0% by weight, A sugar coating solution containing 3.00% by weight of oxidized tapioric starch and 32.00% by weight of water was prepared.
  • crystalline maltitol powder (trade name: Resis fine powder, manufactured by Towa Kasei Kogyo Co., Ltd.) 70.0% by weight
  • oxidized tapioric starch prepared in Preparation Example 1 A powder mixture prepared by thoroughly mixing 30.0% by weight or more was used.
  • the sugar-coating center 100 tablets manufactured in Preparation Example 7 were put in a small sugar-coating machine, and the sugar-coating center in the continuously rotating small sugar-coating machine was prepared at a solution temperature of 60 ° C.
  • the sugar coating solution was sprayed 4 g at a time.
  • the process from spraying the sugar coating liquid at the sugar coating center to drying the sugar coating center is defined as one process, and this process is repeated until the average weight of the sugar coating center reaches 38.4 mg Z tablets. Formed.
  • Example 2 In the same manner as in Example 1, except that the oxidized tapio starch was used, a sugar coating solution containing maltitol 65.00% by weight, oxidized tapio starch 3.0% by weight, and water 3200% by weight was prepared. did.
  • the powder used in the powdering process was crystalline maltitol powder (trade name: RESIS fine powder, manufactured by Towa Kasei Kogyo Co., Ltd.) 20.00% by weight, oxidized tapioric starch prepared in Preparation Example 1 70. 100% by weight, calcium carbonate (manufactured by Kanto Chemical Co., Ltd., reagent grade 1) 10.00% by weight, and a powder mixture prepared by sufficiently mixing the above components was used.
  • 1 000 tablets of the sugar-coating center manufactured in Preparation Example 7 were put into a small sugar-coating machine. Was sprayed 4 g at a time.
  • powdering was carried out so that 10 g of a powder mixture of crystalline maltitol powder and oxidized tapioric starch was evenly applied to the entire sugar coating center.
  • This process was repeated until the average weight of the sugar-coating center reached 48 Omg / tablet, as one process from spraying the sugar-coating liquid to the sugar-coating center to drying the sugar-coating center, thereby forming a sugar-coating layer.
  • Example 1 The procedure of Example 1 was repeated, except that the oxidized tapioric starch used in Example 1 was replaced by the oxidized tapioric starch used in Example 1, except that maltitol was 65.00% by weight, oxidized. Tapio power starch 3.00 weight. / 0 , water 32.00% by weight sugar coating A liquid was prepared.
  • the oxidized tapioric starch prepared in Preparation Example 1 was used as the powder used in the powdering step.
  • powdering was carried out by uniformly spraying 12 g of oxidized tapioric starch throughout the sugar coating center.
  • the process from spraying the sugar-coating liquid to the sugar-coating center to drying the sugar-coating center was defined as one step, and this step was repeated until the average weight of the sugar-coating center reached 480 mg / tablet, thereby forming a sugar-coating layer.
  • Example 4 In the same manner as in Example 1 except that erythritol (manufactured by Mitsubishi Chemical Foods Co., Ltd.) and the acid-treated tapioric starch prepared in Preparation Example 4 were used as raw materials for the sugar coating liquid, erythritol 52.00% by weight was used. Acid-treated tapioc starch 5.00% by weight, water 43.00% by weight. A sugar coating solution of / 0 was prepared.
  • Example 12 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was carried out to obtain a hard sugar coating formulation (Invention product 12) having an average weight of 540 mgZ tablets.
  • palatinit trade name: palatinit PNP (registered trademark), manufactured by Shin-Mitsui Sugar Co., Ltd.
  • acetylated tapioca starch prepared in Preparation Example 3 was used.
  • a sugar coating liquid of palatinit 52.00% by weight, oxidized acetylated tapioric starch 5.00% by weight, and water 43.00% by weight was prepared.
  • Example 13 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating formulation (Invention product 13) having an average weight of 540 mgZ tablets.
  • the solid components in the sugar coating layer of invention product 13 were: palatinit 91.23% by weight and acetylated oxidized tapioric starch 8.77% by weight.
  • Trehalose was obtained in the same manner as in Example 1 except that trehalose (trade name: Treha, manufactured by Hayashibara Shoji Co., Ltd.) and acetylated tapioric starch prepared in Preparation Example 3 were used as raw materials for the sugar coating liquid. 00 weight 0/0, oxidation Asechiru of Tapio force starch 5.0
  • a sugar coating solution of 0% by weight and 40.00% by weight of water was prepared.
  • Example 14 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating preparation (Invention product 14) having an average weight of 540 mg / tablet.
  • the solid components in the sugar coating layer of invention product 14 were trehalose 9 1.67% by weight and oxidized acetylated tapioric starch 8.33% by weight.
  • Xylitol (trade name: Xylit, manufactured by Towa Kasei Kogyo Co., Ltd.) and the acetylated tapioric starch prepared in Preparation Example 3 were used in the same manner as in Example 1 except that xylitol (trade name: xylit, manufactured by Towa Kasei Kogyo Co., Ltd.) was used as a raw material for the sugar coating liquid.
  • tall 6 7.00 wt 0/0, oxidation Asechiru of Tapio force Starch 3.00 wt%, water 30.00 wt% of coating liquid was prepared.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard bran coating formulation (Invention product 15) having an average weight of 540 mg / tablet.
  • the solid component in the sugar coating layer of invention product 15 was 95.71% by weight of xylitol, 0301025
  • Cetyled tapioric starch was 4.29% by weight.
  • Example 2 In the same manner as in Example 1 except that ratatitol (trade name: Milhen, manufactured by Towa Kasei Kogyo Co., Ltd.) and the acetylated tapioric starch prepared in Preparation Example 3 were used as raw materials for the sugar coating liquid, ratatitol 6 was used. A 5.0% by weight, oxidized acetylated tapioric starch, 3.00% by weight, and a 32.0% by weight water bran coating solution were prepared.
  • ratatitol trade name: Milhen, manufactured by Towa Kasei Kogyo Co., Ltd.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating formulation (Invention product 16) having an average weight of 540 mgZ tablets.
  • the solid components in the sugar coating layer of Invention 16 were 95.59% by weight of ratatitol and 4.41% by weight of oxidized acetylated tapioric starch.
  • Example 17 Mannitol "Acetylated oxidized tapioric starch" Suspension base Manthol (trade name: Mannit S, manufactured by Towa Kasei Kogyo Co., Ltd.) was used as a raw material for sugar coating liquid.
  • Example 1 except that the prepared acetylated tapioric starch, calcium carbonate (manufactured by Kanto Chemical Co., Ltd., reagent grade 1) and talc (Kanto Chemical Co., Ltd., reagent grade 1) were used as suspending bases.
  • Solid component of the coating layer in the invention products 1 7, mannitol 54.55 wt%, oxide ⁇ cetylated Tapio force starch 9. ⁇ 9 wt 0/0, calcium carbonate 1 8.1 8 wt%, Tal click 1 8 It was 18% by weight.
  • sucrose was prepared in the same manner as in Example 1 except that sucrose (trade name: granulated sugar, manufactured by Dainippon Meiji Seisakusho Co., Ltd.) and the oxidized tapioric starch prepared in Preparation Example 1 were used as raw materials for the sugar coating liquid. 6 5.00% by weight, oxidized tapioric starch 3.00% by weight, water A sugar coating solution of 32.00% by weight was prepared.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a hard sugar coating preparation (Invention product 18) having an average weight of 540 mg / tablet.
  • the solid components in the sugar coating layer of Invention Product 18 were sucrose 95.59% by weight and oxidized tapioca starch 4.41% by weight.
  • Maltitol (trade name: Resis, manufactured by Towa Kasei Kogyo Co., Ltd.) and gum arabic (Kanto Chemical Co., Ltd., reagent grade) were used as raw materials for sugar coating liquid.
  • maltitol was added and completely dissolved to give maltitol 65.00% by weight, gum arabic 3.00% by weight, water 32.00% by weight. /. Was prepared.
  • Comparative Product 1 having an average weight of 540 mg / tablet.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed, but no maltitol was crystallized from the sugar coating solution coated on the sugar coating center, and no sugar coating layer was formed. Product 2 was not obtained.
  • Comparative Example 1 Maltitol 65.00% by weight, tapio power roasting in the same manner as in comparative example 1 except that tapio power roasting dextrin using tapio power starch as a raw material was used instead of gum arabic.
  • Comparative Product 3 having an average weight of 540 mg / tablet.
  • Comparative Product 4 having an average weight of 540 mg / tablet.
  • Comparative Product 5 having an average weight of 540 mg / tablet.
  • Comparative Product 6 having an average weight of 540 mg / tablet.
  • Comparative Product 7 having an average weight of 540 mg / tablet.
  • a sugar coating solution of palatinit 52.0% by weight and water 48.0% by weight was prepared using only palatinite without using the acetylated tapioric starch used in Example 13.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain an average weight of 540 mg // comparative tablet 8.
  • a sugar coating solution containing 55.0% by weight of trehalose and 45.0% by weight of water was prepared using only trehalose without using the acetylated tapioric starch used in Example 14.
  • Comparative Product 9 having an average weight of 540 mg / tablet.
  • Example 15 Without using the acetylated tapioric starch used in Example 15 and using only xylitol, a bran coating solution containing 67.0% by weight of xylitol and 33.0% by weight of water was used. Prepared.
  • Example 2 Using the prepared sugar coating liquid, the same sugar coating operation as in Example 1 was performed to obtain a comparative product 10 having an average weight of 540 mg / tablet.
  • Example 16 Without using the acetylated tapioric starch used in Example 16 but using lactitol alone, a sugar coating solution containing 65.0% by weight of ratatitol and 35.0% by weight of water was prepared.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain an average weight of 5400. mg / tablet was obtained.
  • Example 17 A sugar coating solution of mannitol 30.0% by weight and water 70.0% by weight using only mannitol without using the acetylated tapioric starch used in Example 7 and the suspending base. was prepared.
  • Example 18 Except that gum arabic was used in place of the oxidized tapioric starch used in Example 18, sucrose 65.0% by weight and gum arabic 3.00% by weight were used in the same manner as in Example 18. A sugar coating solution containing 32.00% by weight of water was prepared.
  • Example 2 Using the prepared sugar coating solution, the same sugar coating operation as in Example 1 was performed to obtain a comparative product 13 having an average weight of 540 mg Z tablets.
  • the invention product obtained in each example and the comparison product obtained in each comparative example were repeatedly dropped on marble from a height of 30 cm repeatedly, and the number of times until the sugar coating layer on the surface was cracked was measured.
  • For the invention product and the comparison product used two weeks after production, measurements were performed on 10 samples each, and the average value was measured.
  • the invention product according to the present invention was more resistant to cracking of the sugar coating layer than the comparative product containing no oxidized starch or acid-treated starch.
  • a sugar coating layer was formed on a sugar coating center having an average weight of 32 O mg / tablet, and an average weight of 5400. From the weight of the solid content of the sugar coating solution used until the sugar coating formulation of mg / tablet was obtained, the loss rate of the sugar coating solution during the formation of the sugar coating layer was measured.
  • the loss rate was determined by ⁇ (weight of solid content of sugar coating liquid used) -1 (weight of solid content of sugar coating layer attached to sugar coating center) ⁇ ⁇ (weight of solid content of sugar coating liquid used) XI00. From the measurement results, it was confirmed that the invention product according to the present invention had a lower loss rate of the sugar coating liquid during the formation of the sugar coating layer than the comparative product.
  • a bran coating layer was formed on the sugar coating center having an average weight of 32 O mg Z tablets, and an average weight of 5 4 The time required until a sugar-coated preparation of 0 mg / tablet was obtained was measured.
  • the temperature was 3 using a collapse tester (Toyama Sangyo Co., Ltd., device name: NT-2H).
  • the measurement was carried out under the conditions of 7 ° C, amplitude: 55 mm, number of upper and lower sides: 30 times / min according to the JP method. From the measurement results, it can be seen that the product of the present invention does not show any significant difference in the disintegration time of any sugars and sugar alcohols, and is a substitute for arabia gum which is currently generally used as a binder for sugar coating layers. As a result, it was confirmed that it was sufficiently available.
  • Example Comparative example 1 3 8 Invented product 1 3 Comparative product 8 Difficulty to break 5.0 1.4 Loss rate (%) 6.6 17.6 Sugar coating time 18 hours 22 minutes 20 hours 12 minutes Disintegration time 14 minutes 23 seconds 14 minutes 15 seconds Smoothness Crunchy OX
  • Example Comparative example 1 4 9 Inventive product 1 4 Comparative product 9 Difficulty in breaking 4.8 1.3 Loss rate (%) 6.5 16.0 Sugar coating time 18 hours 10 minutes 20 hours 04 minutes Disintegration time 14 minutes 05 seconds 14 minutes 00 seconds Smoothness O ⁇ Crunchy rubber
  • Example Comparative example 1 8 1 3 Invented product 1 8 Comparative product 1 3 Difficulty breaking 8.0 3.2 Loss rate (%) 2.8 9.5 Sugar coating time 14 hours 35 minutes 16 hours 10 minutes Disintegration time 15 minutes 18 seconds 15 minutes 10 seconds Smoothness ⁇ O crunch O ⁇

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Abstract

L'invention vise à obtenir des préparations enrobées de sucre dur ayant une couche d'enrobage de sucre dur formée par un sucre/alcool de sucre et un amidon oxydé et/ou un amidon traité à l'acide, la couche d'enrobage de sucre étant difficile à casser et étant composée selon un rapport faible de déchet d'une solution d'enrobage de sucre. L'invention concerne notamment des préparations ayant une couche d'enrobage de sucre dur contenant un sucre/alcool de sucre sélectionné dans le groupe constitué de maltitol, xylitol, érythritol, mannitol, lactitol, Palatinit®, tréhalose et sucrose ainsi qu'un amidon oxydé et/ou un amidon traité à l'acide.
PCT/JP2003/001025 2002-01-31 2003-01-31 Preparations enrobees de sucre dur, solutions contenant du sucre et procede d'obtention d'une preparation enrobee de sucre dur WO2003063603A1 (fr)

Priority Applications (5)

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KR1020037012596A KR101047248B1 (ko) 2002-01-31 2003-01-31 경질 당의제제, 당의액 및 경질 당의제제의 제조방법
EP03734909.9A EP1504673B1 (fr) 2002-01-31 2003-01-31 Préparations enrobées de sucre dur, solutions contenant du sucre et procédé d'obtention d'une préparation enrobée de sucre dur
DK03734909.9T DK1504673T3 (en) 2002-01-31 2003-01-31 HARD SUGAR COATED PREPARATIONS, SUGAR COATING SOLUTIONS AND PROCEDURE FOR MANUFACTURING HARD SUGAR COATING PREPARATION
US10/475,986 US6994889B2 (en) 2002-01-31 2003-01-31 Hard coating preparation, coating liquid and manufacturing process of hard coating preparation
ES03734909.9T ES2560901T3 (es) 2002-01-31 2003-01-31 Preparaciones recubiertas de azúcar duro, soluciones de recubrimiento de azúcar y procedimiento para producir preparaciones recubiertas de azúcar duro

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JP2002024372 2002-01-31
JP2002-24372 2002-01-31
JP2003-22846 2003-01-30
JP2003022846A JP4590034B2 (ja) 2002-01-31 2003-01-30 硬質糖衣製剤、糖衣液及び硬質糖衣製剤の製造方法

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DK1504673T3 (en) 2015-09-21
JP4590034B2 (ja) 2010-12-01
KR101047248B1 (ko) 2011-07-06
US20040156993A1 (en) 2004-08-12
EP1504673B1 (fr) 2015-07-29
ES2560901T3 (es) 2016-02-23
KR20040080326A (ko) 2004-09-18
US6994889B2 (en) 2006-02-07
JP2003292436A (ja) 2003-10-15
EP1504673A1 (fr) 2005-02-09
EP1504673A4 (fr) 2009-01-14

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